I love weekends. Weekends are when we slow down and do what we want to do instead of what our jobs demand. For me, one of the pleasures of weekends is having time to cook breakfast. A proper breakfast – not just a quick cup of coffee and a muffin. A few weeks ago I was browsing through one of the multitude of food magazines that are perpetually stacked by my spot on the sofa, when I saw the recipe that was the inspiration for this post. Hash browns layered with typical omelet ingredients. Potatoes, ham, onions, bell pepper and eggs. How could you possibly go wrong with that combination? It turned out to be every bit as delicious as I thought it would and now I’m happy to share it here with you. You’re gonna like this one. I guarantee it.
This recipe was originally meant to be made in large muffin cups, but I really wanted to use my little Lodge cast iron skillets for it. They’re about 6 inches across and make a really fun presentation for individual servings of lots of recipes. I do have to admit, though, that I could only finish about half a skillet of this Hash Brown-Omelet recipe so next time I’ll probably use the large muffin cups instead.
Start by preheating your oven to 475 degrees.
Prepare the skillets (or 6 large muffin cups or 6 small ramekins) with a smear of butter and set them aside. I put the skillets on a large baking sheet to make handling easier.
In a large microwave safe bowl, melt 4 teaspoons of butter. Remove the bowl from the microwave and add the hash browns and egg whites. Season with salt and black pepper to taste. Using a wooden spoon, mix gently but thoroughly.
Divide the mixture evenly between the skillets (or muffin cups or ramekins), pressing firmly into the bottom and up the sides of each skillet or muffin cup. Bake for 15 minutes.
While the hash browns are cooking, prepare the filling. In a small non-stick skillet, melt ½ teaspoon of butter over medium heat. Add the onion, bell pepper and ham. Cook, stirring occasionally, until the onion has softened. Season with a little salt and pepper.
Remove the skillets with the hash browns from the oven and divide the onion-pepper-ham mixture evenly among each. Top with the cheddar cheese. Return to the oven an bake for 2 minutes.
Remove skillets from the oven and crack two eggs into each (one egg into each muffin cup or ramekin if using). Season with salt and pepper. Return to the oven and bake until whites are set but yolks still runny – about 7-8 minutes.
If using skillets, serve directly from the skillet. If using muffin cups or ramekins, remove each from the cups and serve immediately.
–Original recipe from Martha Stewart Everyday Food
Other hash brown recipes you might enjoy from around the internet:
- Lynn’s Veggie, Egg and Hash Brown Casserole from Inn Cuisine
- Taste of Home’s Hash Brown Egg Bake
- Chile-Cilantro Hash Browns from Chow
- Betty Crocker’s Hash Brown Potato Bake
What I was cooking…